Uya Unagi

Shop/Food Review

Mr Good Says:

If you are a fan of fresh charcoal-grilled eels but dislike long queues (think Man Man), rejoice! Because Uya Unagi is here to the rescue!

Like Man Man, Uya is an eel specialty eatery where live eels are charcoal grilled on demand (till their skin are crispy) at an affordable price (not cheap but less atas compared to places like Chikuyotei). Yet, Uya allows reservations! So with some planning, you will be able to satisfy your eel cravings without queuing for hours!

Uya Unagi's Open KitchenUya Unagi's Open Kitchen (Close-up)

At first glance, Uya does appear to lose out a little compared to Man Man's main branch; Uya's decor is a tad modern with a notably more discreet kitchen so you will see less eel slaughtering and grilling in action. Additionally, the eels at Uya are also slightly dearer in price. However, at a closer look, Uya has some strengths that provides its own draw.

Firstly, at Uya, queuing (if any) can be done comfortably within a sheltered and air-conditioned space (although why queue when you can make reservations?).

Uya's Private Room (exterior view)Uya's Private Room (interior view)

They also feature a large seating capacity (further reducing the queuing time), some private rooms (reservations required) and sufficient space between diners.

Secondly, their service! The first time I went, I was received warmly at the entrance by a polite and smiling Japanese waitress who blew me away when she took my order while squatting down (so that she spoke to me at eye level instead of looking down at me)! This gesture made me feel very pampered and reminded me of the unparalleled service one can only find in Japan. Pity that not all the staff at Uya Unagi are trained to provide the same service.

Thirdly, Uya serves both eels and a small selection of salads, tempura, wagyu, sides and desserts. Don't underestimate this seemingly unimportant provision- this was how I persuaded my friend, who dislikes eels (he found eels to be soft, mushy, slimy and full of inedible bones) to accompany me for dinner at Uya. Although, after dining here, he is now a convert. Why?

Uya Unagi's Crispy Eel

Because the eels at Uya are sufficiently charred (but not overly) so we get eels that have zero sliminess plus smoky and crispy skin minus the bitterness. Some commented that Uya's eels are a little dry but both Mr. Good and I found ours to be just the right texture- flaky, firm and moist. And the bones? They are the "you see them but you don't taste them" kind of bones! Unlike at Chikuyotei.

However, before you go running to Uya, I need to caution you that overall, the flavours at Uya are more subtle. For example, their Shirayaki is served with salt at the side (instead of being grilled with salt on) and the tare used for their unagi is less salty, less sweet and of thinner consistency. While I appreciate that all these are done so that the natural taste of fresh eel can shine through, if you are one who prefer stronger flavours, Man Man might work better for you. In addition, if you are big fans of having freshly grated wasabi with your eels, you will be disappointed at Uya. For me though, I can't care less about wasabi for my eels so I am more than happy with Uya.

Food Photos

See photos of food that My Food Story has tasted. Recommended food are marked with ().

Unagi Rice Bowl, Small (S$25++)

So delicious! Small portion not enough! Get the Medium!

Shirayaki - Grilled eel with salt, Small (S$23++) with Gohan (+S$2++)

Taste the natural flavour of fresh eel with this unadulterated version! Salt served separately!

Uya Unagi

Shop/Food Review

Mr Good Says:

If you are a fan of fresh charcoal-grilled eels but dislike long queues (think Man Man), rejoice! Because Uya Unagi is here to the rescue!

Like Man Man, Uya is an eel specialty eatery where live eels are charcoal grilled on demand (till their skin are crispy) at an affordable price (not cheap but less atas compared to places like Chikuyotei). Yet, Uya allows reservations! So with some planning, you will be able to satisfy your eel cravings without queuing for hours!

Uya Unagi's Open KitchenUya Unagi's Open Kitchen (Close-up)

At first glance, Uya does appear to lose out a little compared to Man Man's main branch; Uya's decor is a tad modern with a notably more discreet kitchen so you will see less eel slaughtering and grilling in action. Additionally, the eels at Uya are also slightly dearer in price. However, at a closer look, Uya has some strengths that provides its own draw.

Firstly, at Uya, queuing (if any) can be done comfortably within a sheltered and air-conditioned space (although why queue when you can make reservations?).

Uya's Private Room (exterior view)Uya's Private Room (interior view)

They also feature a large seating capacity (further reducing the queuing time), some private rooms (reservations required) and sufficient space between diners.

Secondly, their service! The first time I went, I was received warmly at the entrance by a polite and smiling Japanese waitress who blew me away when she took my order while squatting down (so that she spoke to me at eye level instead of looking down at me)! This gesture made me feel very pampered and reminded me of the unparalleled service one can only find in Japan. Pity that not all the staff at Uya Unagi are trained to provide the same service.

Thirdly, Uya serves both eels and a small selection of salads, tempura, wagyu, sides and desserts. Don't underestimate this seemingly unimportant provision- this was how I persuaded my friend, who dislikes eels (he found eels to be soft, mushy, slimy and full of inedible bones) to accompany me for dinner at Uya. Although, after dining here, he is now a convert. Why?

Uya Unagi's Crispy Eel

Because the eels at Uya are sufficiently charred (but not overly) so we get eels that have zero sliminess plus smoky and crispy skin minus the bitterness. Some commented that Uya's eels are a little dry but both Mr. Good and I found ours to be just the right texture- flaky, firm and moist. And the bones? They are the "you see them but you don't taste them" kind of bones! Unlike at Chikuyotei.

However, before you go running to Uya, I need to caution you that overall, the flavours at Uya are more subtle. For example, their Shirayaki is served with salt at the side (instead of being grilled with salt on) and the tare used for their unagi is less salty, less sweet and of thinner consistency. While I appreciate that all these are done so that the natural taste of fresh eel can shine through, if you are one who prefer stronger flavours, Man Man might work better for you. In addition, if you are big fans of having freshly grated wasabi with your eels, you will be disappointed at Uya. For me though, I can't care less about wasabi for my eels so I am more than happy with Uya.

Food Photos

See photos of food that My Food Story has tasted. Recommended food are marked with ().

Unagi Rice Bowl, Small (S$25++)

So delicious! Small portion not enough! Get the Medium!

Shirayaki - Grilled eel with salt, Small (S$23++) with Gohan (+S$2++)

Taste the natural flavour of fresh eel with this unadulterated version! Salt served separately!